基于猪体外仿生消化法研究单宁对高粱养分降解效率的影响  

Effect of tannin on the degradation efficiency of sorghum nutrients based on in vitro bionic digestion of pigs

作　　者：李旺 顾晓明 安冬 李军 冯少轩 朱伟云 潘龙 LI Wang;GU Xiaoming;AN Dong;LI Jun;FENG Shaoxuan;ZHU Weiyun;PAN Long(Laboratory of Gastrointestinal Microbiology,College of Animal Science and Technology/National Center for International Research on Animal Gut Nutrition/Jiangsu Key Laboratory of Gastrointestinal,Nutrition and Animal Health,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学动物科技学院消化道微生物研究室/国家动物消化道营养国际联合研究中心/江苏省消化道营养与动物健康重点实验室,江苏南京210095

出　　处：《南京农业大学学报》2023年第2期354-359,共6页Journal of Nanjing Agricultural University

基　　金：江苏省自然科学基金项目(BK20190533);中国博士后科学基金资助项目(2020M671525);江苏省博士后科研资助计划项目(2020Z446)。

摘　　要：[目的]本文旨在探究高粱单宁对高粱养分降解效率的影响。[方法]采用单因素随机试验设计,通过猪的体外仿生消化技术模拟高粱原料在猪前段肠道中化学酶消化和后段肠道中微生物消化,在国产低单宁含量的高粱(单宁含量0.04%)原料中添加不同含量的高粱单宁提取物(单宁含量分别为0、0.15%、0.3%、0.6%、1.8%和3.0%,质量分数),每个处理设置5个重复和3个自溶(不加消化酶或不接种微生物)的空白对照。[结果]在胃蛋白酶、胃蛋白酶-胰液素或者胃蛋白酶-胰液素-微生物发酵作用下,随着高粱单宁添加量的增加,高粱的风干物质、总能和氮素的消失率呈现线性降低(P<0.01);且0、0.15%、0.3%和0.6%处理间差异均不显著(P>0.05)。在胃蛋白酶-胰液素或者胃蛋白酶-胰液素-微生物发酵作用下,1.8%单宁组的养分消失率显著高于3%处理组(P<0.05),但是显著低于其他处理组(P<0.05);且模拟的线性方程系数为3.56~6.33(R^(2)>0.994)。[结论]高粱单宁线性降低高粱养分的体外消失率,但是高粱单宁含量低于0.6%对高粱养分的体外消失率无负面影响;在胃蛋白酶-胰液素或者胃蛋白酶-胰液素-微生物发酵作用下,高粱单宁含量每增加1%,高粱养分的体外消失率平均降低3.5%以上。[Objectives]The effect of sorghum tannin on nutrient degradation efficiency of sorghum was studied.[Methods]The in vitro bionic digestion of pigs was used to simulate enzymatic digestion and microbial digestion of sorghum in the foregut and hindgut of pigs by a single-factor completely randomized design in this study.Sorghum tannin extracts including 60% of sorghum tannin were added to low tannin sorghum grain including 0.04%of sorghum tannin in China with different gradients,resulting in 0,0.15%,0.3%,0.6%,1.8% and 3.0% of the tannin concentration in sorghum samples.Each treatment contained 5 replicates and 3 blank controls(no digestive enzymes or microorganisms).[Results]The disappearance rates of air dry matter,gross energy and nitrogen of sorghum decreased linearly with the increase of sorghum tannin supplementation(P<0.01)during pepsin degradation,pepsin-trypsin degradation,or microbial fermentation of undigested residues from the intro enzymatic digestion.There were no significant differences among 0,0.15%,0.3%,and 0.6% treatments(P>0.05).During pepsin degradation,pepsin-trypsin degradation,or microbial fermentation of undigested residues from the intro enzymatic digestion,the disappearance ratio of nutrients in 1.8% sorghum tannin supplementation was significantly higher than that in 3% supplementation(P<0.05),but significantly lower than that in other treatments(P<0.05).The coefficients of the simulated linear equation ranged from 3.56 to 6.33(R 2>0.994).[Conclusions]Sorghum tannin linearly reduced the disappearance ratio of nutrients in vitro,but sorghum tannin content below 0.6% had no significantly negative effect on the disappearance ratio of nutrients in vitro.Additionally,during pepsin-trypsin degradation or microbial fermentation of undigested residues from the in vitro enzymatic digestion,disappearance ratio of nutrients in sorghum could decrease by more than 3.5%when the tannin content was increased by 1%in the sorghum grain.

关 键 词：高粱单宁 高粱养分 体外消失率 化学酶消化 微生物降解 

分 类 号：S852.6[农业科学—基础兽医学]